Mediterranean Rice-Stuffed Escarole Reviews

The trick of leaving the base attached to the quartered escarole is one we learned from Lidia Bastianich, and it makes the whole process far less fussy. Studded with plump raisins and crunchy pine nuts, the rice makes for a flavorful fillingperfect for the slightly bitter edge of the greens.

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Reviews

I liked this recipe
very much -- it is
delicious and easy
to prepare. One
caution -- the
escarole cooks
through in much less
than 6 minutes.
When I cooked it
according to the
directions it
was way too limp to
separate and roll
up, so next time I
will only cook it
for about 4 minutes.
And the rice
probably only needs
about 8 minutes,
since it will finish
cooking in
the oven.

Healthy and delicious! I really enjoyed this one! At first I had trouble rolling up the escarole neatly -- but then got the hang of it. Was not able to fit all the stuffing, so just sprinkled it over the baking dish before putting it in the oven.